Chipotle Chicken Chili

Pioneer Woman knows her chili. Well, she knows just about everything, actually. It's impossible to make a recipe of hers and not enjoy it, and this was no exception. This chili is a nice change for chicken--typically a chili with chicken will be white. This one is red, and has amazing flavors from chipotle peppers and beer. If you don't cook with beer, then feel free to use broth. The chili will still be delicious, but if you do, please use the beer. It adds another dimension of flavor that's hard to describe. Plus, you get to drink a beer (or 2) while you cook this since you can relax for an hour while it simmers (unless you have kids in the house, of course). Now, PDub asks you to thicken the chili with masa, which is the fine corn flour used to make tortillas. I decided to purchase some (at Hy-Vee Barlow in the ethic section, Rochester peeps) just so I could report my feelings on its use. I am here to say that it's worth it. You can taste it, and it's awesome. Awesome. A little hint of corn tortilla taste and a delightful velvetiness in texture. It totally makes this chili. I now have a whole enormous bag, so if you live in Rochester I'll hook you up with your quarter cup and you'll be good to go.

Heat olive oil in a large pot over medium heat then add the onions and garlic. Cook for a few minutes until onions soften. Add the chicken and cook until lightly browned. Add 3/4 of the beer, reserving the rest, then cook for a couple of minutes to reduce. Add the tomatoes, chipotles, beans, chili powder, cumin and salt. Stir to combine, then cover the pot and cook for 1 hour. Now is the time to read the paper and drink a beer. Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook for 10 more minutes or until thick. Serve with sour cream, cheese, cilantro, and another squeeze of lime.